Description
A quick and comforting fried egg dish coated in a savory-sweet ketchup and soy sauce glaze, finished with fragrant aromatics. Perfect served over warm rice for an easy, satisfying meal.
Ingredients
Vegetable or canola oil, for sautéing
1/4 whole onion, chopped
1 stalk scallions, chopped (divided)
2 eggs
2 tbsp ketchup
1/2 tbsp soy sauce
1/2 tbsp garlic
1/4 tbsp oyster sauce
1/4 cup water
Jalapeño peppers or chili oil (optional)
Salt, to taste
Black pepper, to taste
Sesame oil, for garnish
Sesame seeds, for garnish
Instructions
- Chop the onion and scallions, setting aside half of the scallions for garnish.
- Heat oil in a pan over high heat and sauté the onion with half of the scallions until fragrant.
- Crack the eggs directly into the pan over the aromatics and cook until partially set.
- In a small bowl, mix ketchup, soy sauce, garlic, oyster sauce, and water.
- Pour the sauce into the pan and gently baste the eggs as it simmers and slightly thickens.
- Add jalapeño peppers or chili oil if desired, then season with salt and black pepper to taste.
- Finish with a drizzle of sesame oil, sesame seeds, and the remaining scallions. Serve immediately, preferably over warm rice.
Notes
For extra richness, add a small amount of butter along with the oil.
Boost protein by adding cooked chicken or tofu.
Balance flavors with a pinch of sugar or a splash of rice vinegar if desired.
Store leftovers in an airtight container in the refrigerator for up to 1 day.
Reheat gently in a pan with a splash of water to loosen the sauce and avoid overcooking the eggs.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 370 mg
